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Better Than Starbucks Egg Bites


INGREDIENTS

  • 10 large eggs
  • ½ cup milk or cream
  • 1 cup shredded cheddar cheese
  • ½ cup chopped vegetables of your choice we use bell peppers, tomatoes, onions
  • ½ cup cooked crumbled bacon or sausage (optional)
  • ½ cup chopped turkey optional
  • Salt and pepper to taste
  • Non-stick cooking spray

INSTRUCTIONS 

  • Preheat your oven to 350°F (175°C).
  • Generously spray a muffin tin with non-stick cooking spray to prevent the egg bites from sticking.
  • Chop up any vegetables you plan on using and pre-cook bacon (if using) and chop that into pieces as well.
  • In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined and the mixture is a bit frothy. Basically, make these like scrambled eggs.
  • Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
  • Carefully pour or spoon the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
  • Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
  • Bake in the preheated oven for about 12-18 minutes, or until the egg bites are set in the middle and slightly golden on top.
  • Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
  • Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.

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